Gluten-Free Blueberry Almond Pancakes with Maple Syrup
Fluffy, gluten-free pancakes bursting with fresh blueberries and crunchy almond pieces, served warm with pure maple syrup for a delightful breakfast treat. This american-inspired breakfast (gluten free) ready in about 25 minutes layers gluten-free all-purpose flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cups almond milk
- 1 large egg
- 2 tbsp, plus more for serving pure maple syrup
- 1 tsp vanilla extract
- 3/4 cup fresh blueberries
- 1/4 cup sliced almonds
- 2 tbsp, for cooking coconut oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large mixing bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt until evenly combined.
- Step 2: In a separate bowl, beat 1 large egg with 1 1/4 cups almond milk, 2 tbsp pure maple syrup, and 1 tsp vanilla extract until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. Fold in 3/4 cup fresh blueberries and 1/4 cup sliced almonds.
- Step 4: Heat a large non-stick skillet over medium heat and brush with 1 tbsp coconut oil. Pour 1/4 cup batter per pancake onto the skillet. Cook for 3-4 minutes until bubbles form on the surface and edges look set, then flip and cook an additional 2-3 minutes until golden and cooked through.
- Step 5: Repeat with remaining batter, adding more coconut oil as needed. Serve warm drizzled with extra maple syrup.
Frequently asked questions
How long does Gluten-Free Blueberry Almond Pancakes with Maple Syrup take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Gluten-Free Blueberry Almond Pancakes with Maple Syrup?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Gluten-Free Blueberry Almond Pancakes with Maple Syrup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gluten-Free Blueberry Almond Pancakes with Maple Syrup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Gluten-Free Blueberry Almond Pancakes with Maple Syrup gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
